If you’d told me years ago that I’d be making chicken pot pie in soup form, I probably would have raised an eyebrow. In my family, chicken pot pie meant golden crust, bubbling filling, and a lot of time spent in the kitchen.
But life gets busy, and sometimes you want the same comforting flavor without rolling out dough or watching the oven. That’s where this slow cooker chicken pot pie soup comes in. The first time I tried it, I was amazed at how easy it was to get all the rich, creamy goodness of a pot pie in a lighter, spoonable version. Ever since then, this recipe has become my go-to on cold nights when I need a meal that feels like a hug in a bowl.
In this guide, I’ll walk you step by step through how to make slow cooker chicken pot pie soup, share tips for customizing it, and answer the most common questions about this cozy, simple dinner. Whether you’re cooking for your family or meal prepping for the week, this recipe is one you’ll come back to again and again.
Table of Contents
Why You’ll Love This Chicken Pot Pie Soup
Minimal Effort, Maximum Comfort
The beauty of slow cooker chicken pot pie soup is how little you actually have to do. You don’t have to precook the chicken or sauté the vegetables unless you want to boost the flavor. Just chop, layer, and walk away. By dinnertime, you’ll come home to a creamy, hearty soup that tastes like you spent hours in the kitchen. If you’ve ever made my Chicken Pot Pie in Slow Cooker, you know how magical it feels to let the crockpot do the heavy lifting.
Lighter Texture Than Traditional Pot Pie
While classic chicken pot pie is rich and heavy, this slow cooker chicken pot pie soup is lighter but still satisfying. The broth is creamy but not too thick, and the vegetables stay tender without turning mushy. If you love the flavors of pot pie but prefer something you can serve with a ladle and some crusty bread, this soup is the perfect compromise. It’s also great for meal prep—just store leftovers in airtight containers and reheat for easy lunches all week.
Ingredients and Substitutions
What You’ll Need
This slow cooker chicken pot pie soup uses simple ingredients you probably already have in your fridge or pantry. Here’s what goes into my favorite version:
- 2 pounds boneless, skinless chicken thighs (or breasts if you prefer leaner meat)
- 3 cups low-sodium chicken broth
- 2 cups diced Yukon Gold potatoes
- 1.5 cups sliced carrots
- 1 cup chopped celery
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 cup frozen peas
- 1/2 cup heavy cream or unsweetened almond milk
If you’d like to make this recipe gluten-free, just be sure to skip any flour thickeners and use arrowroot powder instead. For extra richness, you can stir in a splash of cream cheese at the end. If you prefer a lighter broth, swap Yukon Gold potatoes with cauliflower florets.
Optional Add-Ins and Variations
This slow cooker chicken pot pie soup is easy to customize. Some tasty additions include:
- 1/2 cup corn kernels for a touch of sweetness
- Chopped kale or baby spinach stirred in before serving
- 1/2 cup cooked rice or egg noodles added at the end
For more ideas on making cozy meals your own, you can also explore my Chicken Stew Crock Pot Recipe.
How to Make Chicken Pot Pie Soup in a Crockpot
Prep and Layer Ingredients
Start by chopping all your vegetables. Add the potatoes, carrots, celery, onion, and garlic to the bottom of your slow cooker. Lay the raw chicken thighs on top of the vegetables, then sprinkle the dried herbs, salt, pepper, and bay leaf over everything. Pour in the chicken broth so the ingredients are mostly covered.
Cooking and Finishing Touches
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through. Remove the bay leaf. Take the chicken out and shred it with two forks, then return it to the pot. Stir in the frozen peas and cream. If you prefer a thicker soup, make a slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water and stir it in. Cook uncovered for another 15–20 minutes to thicken. Serve hot with warm biscuits or crusty bread.
FAQs and Tips for Perfect Slow Cooker Chicken Pot Pie Soup
Can I put raw chicken in a slow cooker?
Yes, you can safely add raw chicken directly to your slow cooker. The slow, steady heat ensures the chicken cooks through to a safe internal temperature (165°F). Just avoid lifting the lid repeatedly, which can lower the cooking temperature and extend the time needed.
What are some common mistakes to avoid when making this soup?
The most frequent mistakes include overfilling the slow cooker, which can dilute flavors, and skipping the flour or cornstarch slurry step—essential for achieving a rich, velvety texture. Another error is adding dairy too early; always stir in cream or milk during the last 20–30 minutes to prevent curdling.
How do I thicken the soup if it’s too runny?
If your soup ends up thinner than you’d like, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the pot during the final 30 minutes of cooking. Keep the lid slightly ajar to let excess moisture evaporate and encourage thickening.
Is 4 hours long enough to cook chicken in a crock pot?
Four hours on high heat is generally enough to cook cubed or shredded chicken thoroughly. If you prefer extra-tender meat or are using whole thighs, plan for 6–7 hours on low for the most flavorful results.
What can I add to enhance the flavor?
Fresh herbs like thyme and parsley bring brightness. A splash of dry white wine or a squeeze of lemon juice can lift the overall taste. If you like a deeper savory profile, try adding a pinch of smoked paprika or stirring in sautéed mushrooms.
Conclusion
Slow Cooker Chicken Pot Pie Soup brings comfort and ease together in a single pot. Whether you prepare it on a busy weeknight or as meal prep for the days ahead, it’s a warm, satisfying dish your family will request again and again. For more ideas to make your kitchen feel like a place of simple joy, browse my Grilled Cheese Burrito recipe or discover easy vegetable sides like this Ribbon Carrot Salad.
Print
Slow Cooker Chicken Pot Pie Soup – Cozy One-Pot Dinner
A creamy, comforting slow cooker chicken pot pie soup with tender chicken and vegetables in a savory broth.
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
Ingredients
2 pounds boneless, skinless chicken thighs
3 cups low-sodium chicken broth
2 cups diced Yukon Gold potatoes
1.5 cups sliced carrots
1 cup chopped celery
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1 cup frozen peas
1/2 cup heavy cream or unsweetened almond milk
2 tablespoons cornstarch (optional)
Instructions
1. Add potatoes, carrots, celery, onion, and garlic to the slow cooker.
2. Place chicken thighs on top.
3. Sprinkle with thyme, rosemary, salt, pepper, and bay leaf.
4. Pour broth over ingredients.
5. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.
6. Remove bay leaf and shred chicken.
7. Stir in peas and cream.
8. To thicken, mix cornstarch with cold water and stir in.
9. Cook uncovered for 15–20 minutes more.
10. Serve hot.
Notes
If you prefer a thinner soup, skip the cornstarch slurry.
Store leftovers in airtight containers up to 4 days.
You can use arrowroot powder instead of cornstarch for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Comfort Food
- Method: Slow Cooker
- Cuisine: American
🔗 View this recipe on Medium for easy saving and sharing.
Disclaimer: This content is for informational purposes only. It does not constitute medical advice. Always consult your healthcare provider before making changes to your diet or wellness practices.